2lemons, segmented over a bowl to catch juice and juice squeezed from membrane

80 ml(1/3 cup) extra-virgin olive oil

2 tbspbaby capers in salt, rinsed

2 tbspflat-leaf parsley, finely chopped

2golden shallots, finely diced

01

For lemon and caper sauce, combine ingredients in a bowl, season to taste and set aside.

02

Heat a barbecue to high heat, brush mullet with oil and grill, skin-side down and without turning, until golden and half-cooked (2 minutes), then turn and cook until golden and cooked through (2 minutes). Resist the urge to turn the mullet too early; it will stick to the barbecue if the skin isn’t crisp enough.

03

Grill asparagus until golden (1 minute each side). Transfer mullet and asparagus to a plate, spoon lemon caper sauce over and serve with a crisp green salad and crusty bread.